I’ve only ever made veal roast in rubut, and while that’s amazing and delicious, I wanted to try something new.
Fig season came to Brooklyn a little late this year, so we had extra time to think up recipes using fresh figs. Fall came a little late, too, and the idea of not turning my oven on was appealing last week while the air conditioning was shut off, but we still had summer temperatures inside my apartment. That’s why when I found this recipe, I turned it into a CrockPot recipe.
Unfortunately, Jessica moved, and no longer has a fig tree in the backyard. How dare she buy a fig tree-less house, right? The comments on the original post suggest using pears instead of figs, so I might have to try that next time, or else you can bring over some fresh figs and I’ll make this for you!
Veal Roast with Fresh Figs, adapted from here.
- 2 tablespoons olive oil
- 2-1/2 pound veal roast
- 12 oz. fresh figs
- 1 yellow onion
- 2/3 cup Chardonnay or other dry white wine
- Kosher salt
- 3 dried bay leaves
- Fresh flat leaf parsley, for garnish
- Heat the oil over medium-high heat in a pan, and brown the veal on all sides.
- Meanwhile, trim the figs and cut them in half, then thinly slice the onion.
- Remove the veal from the pan and place in the slow cooker.
- Put the onions in the pan, lower the heat, and cook for 10 minutes, then mix in the figs and cook for 5 more minutes.
- Add the onions and figs over the veal in the slow cooker, then pour the wine in, add the bay leaves, and season with salt.
- Cook on low for 8 hours.
- Remove, and serve garnished with chopped parsley.